Our Story
The Hitchin' Post came to town.
For years, folks in Butte made the drive down to Melrose for the aged steaks and prime rib at the Hitchin' Post. In fall of 2025 we shortened that drive considerably.
HP2 — Hitchin' Post number two — opened next to Butte Produce and Supply out on Wynne Avenue, behind Walmart. Same standards, same kitchen philosophy, built around lunch instead of dinner: a bright counter, a big dining room, and a menu of sandwiches and burgers made the long way.
We cure and smoke our own pastrami and pork. We cut the fries. We mix the dressings, the macaroni salad, the potato salad. Nothing shows up in a bag ready to serve. It takes longer. That's the point.
Curing and smoking your own pastrami is slow work, and most kitchens have quietly stopped doing it. We haven't. Same with the pork, the dressings, the salads. Nobody should have to choose between a big lunch and a good one.
We Smoke It Ourselves
Pastrami and pork are cured and smoked in house — a full half pound on the sandwich.
Scratch, Not Shortcuts
Dressings, salads, sides, soups. Made in our kitchen, every single day.
Portions With a Conscience
The most common review we get: "big enough to feed two people." We're fine with that.
A Real Smash Burger
Fresh beef, pressed hard on a hot flattop for that lacy, craggy crust. Doubled up.